✓!

La Kermese

February 8, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings2

← Back to the current restaurant page

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels.OBSERVED FRESH OYSTERS & CLAMS IN A PAN IN REACH IN COOLER WITH OUT 90 DAY SHELL FISH TAGS WITH PRODUCT.MANAGER STATES"HE DISCARDS TAGS".INSTRUCTED MANAGER THAT HE MUST KEEP SHELL FISH TAGS FOR 90 DAYS.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX.12LBS.$48.
code 1Priority
food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees.OBSERVED NO PAPER TOWELS AT BOTH HAND SINKS IN PREP AREA & STAFF 2ND FL. TOILET ROOM WHILE FOOD IS BEING PREPARED & SERVED AT THIS TIME.MUST PROVIDE SOAP & TOWELS AT ALL TIMES AT HAND SINKS.
code 12Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS IN COOLERS.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN CUTTING BOARDS,WORN DOOR GASKETS ON 6- DOOR COOLER & GLASS DOOR COOLER IN BAR AREA,SINK STOPPERS.MUST REMOVE RUST FROM SHELVING UNITS IN 1ST FL. WALK IN COOLER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN MEAT SLICER,OVEN,LIGHT SHIELDS,DISH RACKS,WHEEL BASES OF EQUIPMENT,2ND FL. WALK IN COOLER FAN GUARDS & SHELVING UNITS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST GROUT FLOOR IN BAR AREA,DISH WAHING AREA & WHERE NEEDED.MUST SCRAPE & PAINT PEELING PAINT ON FLOOR IN PREP AREA & DISH WASHING AREA.MUST SEAL DEEP GROOVES IN FLOOR IN PREP AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE MISSING & STAINED CEILING TILES THROUGHOUT,WALL TILES,DAMAGED CEILING & PEELING PAINT ON 2ND FL,WORN DOOR SWEEPS ON FRONT & SIDE DOORS.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS THROUGHOUT.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MUST PROVIDE END CAPS ON LIGHT SHIELD IN FOOD PREP AREAS.
code 36
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.MUST PROVIDE A SELF CLOSING DEVICE ON 2ND FL. STAFF TOILET ROOM DOOR.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPLACE MISSING FILTERS AT HOOD OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK IN PREP AREA & BAR AREA,LEAKY URINAL IN MEN'S,MISSING BACK FLOW DEVICE ON MOP SINK.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ALL REACH IN COOLERS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE ARTICLES OF CLOTHING FROM EQUIPMENT IN PREP AREA & ADJACENT STORAGE ROOM.
code 41

What changed since the previous inspection?

Compared with Pass on October 7, 2010: 12 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in South Lawndale

See every restaurant in South Lawndale →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.